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Pasta Fagioli Recipe

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3.9 from 29 reviews

Pasta Fagioli is a hearty Italian soup featuring a savory blend of ground beef, vegetables, tender pasta, and creamy cannellini beans simmered together in a flavorful tomato and herb broth. This comforting dish is perfect for a satisfying weeknight meal, combining rustic flavors with wholesome ingredients for a warming bowl of soup.

Ingredients

Meat and Vegetables

  • 1 pound ground beef (15% fat)
  • 1 sweet onion, diced
  • 2 medium carrots, sliced
  • 1 red bell pepper, diced
  • 2 sticks celery, chopped
  • 5-6 cloves garlic, minced

Broth and Seasonings

  • 1 Parmesan rind
  • 15 ounces crushed tomatoes (one can, or tomato sauce)
  • 6 cups broth or stock (vegetable, chicken, or beef)
  • 2 teaspoons dried basil
  • 2 teaspoons Italian seasoning
  • 1 teaspoon Kosher salt (or to taste)

Final Ingredients

  • 15 ounces cannellini beans, rinsed and drained (one can)
  • 1 cup small-cut pasta or protein pasta
  • Shredded Parmesan cheese or chopped fresh parsley (to serve, optional)

Instructions

  1. Brown the ground beef: In a dutch oven over medium heat, cook 1 pound of ground beef until it is no longer pink, breaking it up as it cooks to ensure even browning and texture.
  2. Sauté the vegetables: Add the diced sweet onion, sliced carrots, diced red bell pepper, chopped celery, and minced garlic to the browned beef. Cook, stirring frequently, for 6-8 minutes until the vegetables are softened and fragrant.
  3. Add liquids and seasonings: Stir in the Parmesan rind, crushed tomatoes, broth or stock, dried basil, Italian seasoning, and Kosher salt. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer gently for 15 minutes to meld the flavors.
  4. Incorporate beans and pasta: Add the rinsed cannellini beans and small-cut pasta to the simmering soup. Continue to cook for approximately 10 minutes, or until the pasta reaches an al dente texture, absorbing the flavors of the broth.
  5. Serve and garnish: Ladle the hot soup into bowls. Serve warm, garnished with shredded Parmesan cheese or freshly chopped parsley for added flavor and freshness, if desired.

Notes

  • Use protein pasta for a higher protein, gluten-free option.
  • The Parmesan rind imparts a rich, savory depth but can be omitted if unavailable.
  • Adjust salt to taste after simmering as broth and cheese may add saltiness.
  • Leftovers reheat nicely and flavors deepen after a day.
  • For a vegetarian version, omit the ground beef and use vegetable broth instead.

Find it online: https://recipethrive.com/pasta-fagioli-recipe/